Fin’s Chocolate Nut Flapjacks

My boy turned 9 yesterday and in honour of his last year before double digits (eek I can’t even comprehend!) I asked him what he would put in his ultimate flapjack. So, this weeks #FlapjackFriday is a Finlay favourite – we’re talking chocolate (ummm of course!), nuts and…banana…from the boy who hates bananas. Ahhh but here’s the thing, being the clever mum that I am I sneak these things into food, only telling the kids afterwards, so although he can’t stand a raw banana, he LOVES it in a cake 🙂

The banana serves two purposes in this recipe 1) it makes it taste of banana (errr duh!) and 2) because I use defrosted bananas, they liquefy and caramelise making it super sweet and therefore reducing the amount of sweetener and fat content that needs to be used. Pretty clever right!?!

They’re arguably not the healthiest flapjacks I’ve ever made, but they’re not doing too bad and anyway it’s a birthday special!

What’s In Fin’s Chocolate Nut Flapjacks?

  • 400g Porridge Oats
  • 100g Unsalted Butter
  • 100ml Honey
  • 100g Chocolate (of your choice)
  • 2 Defrosted Bananas
  • 1/2 Portion of Homemade Nutella
  • 2 heaped tbsp Nut Butter (of your choice)
  • 12 Pecan halves

How Do I Make It?

Heat the butter, honey and nut butter (I used the amazing creation that is Pip & Nut Crunchy Maple Peanut Butter, but you can choose whichever nut butter you love most) in a saucepan until melted.

Remove from the heat and stir in the bananas, mashing them up ever so slightly so you have only a few lumps remaining.

Now mix in the oats and stir until everything has completely combined.

Half fill each cup in a 12 hole cupcake tray with the oat mixture, making a small indentation in the middle of each with a teaspoon.

Place a dollop of nutella (I used my homemade version, for which you can find the recipe in the link in the ingredients list, but you can of course use shop bought) in the dent and then cover over with the remaining oat mixture.

Bake in a moderate oven for 15-20 minutes, then remove and allow to cool completely in the tin.

Meanwhile, melt the chocolate in a bowl over a saucepan of boiling water, making sure the bowl doesn’t touch the water.

Drizzle as much chocolate as you like (LOADS!) over the top of the flapjacks and pop a pecan half in the middle.

Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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